Pasta and Paratha is a simple manifestation of my own struggle to bring flavor and pleasure to the mundane task of eating.
The process that finally culminates into the crucial decision of “what’s for dinner” can be exasperating. So, along the pages you will find menu ideas, party food, cooking tips, everyday fare and an occasional gossip!
More than anything this blog is about love and enjoyment of food and its preparation.
You are most welcome to share your recipes, tips and secrets.

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Monday, August 13, 2012

Maggie Rice

Let me start
this post with a riddle. What takes 2 minutes to cook and yet is one of the
hardest leftovers to use?

And the answer
is MAGGI !

I bet most of
you never faced this problem because Maggi noodles are consumed faster than
they are cooked. I would have never faced the leftover situation with this
delicious instant noodles had it been just me eating them. I cooked a lot of
them for a group and well, some of them were on diet! So here I was, with a
bowl full of cooked Maggie noodles lying in the pan and a tummy so full, it
refused to have any more of them.

The first
thought that came to my mind was to just throw them away; of course wasting
food is never an admirable thing to do. I remembered, Hemal Shah, a friend of
mine had mentioned that she cooked rice with maggi masala (the seasoning packet
that comes with the noodles) and her family just loves it. I figured if the seasoning could be used for
another recipe why not use the leftover Maggie, which already had the seasoning
in it. I called my friend who willingly shared her recipe. Adding a few more
ingredients, I had this utterly delicious Maggie rice for dinner and now I know
what to do with leftover instant noodles and after reading this post, you will
too!

Ingredients

Cooked Maggi
noodles – 1 packet

Cooked white
rice – 1.5 cups

Yellow bell
pepper (chopped) – half a cup

Diced green chilies
– 2 small ones

Diced ginger – 1
tsp

Finely chopped
garlic – 1 tsp

Turmeric powder - 1/2 tspRed chili powder - 1/2 tsp

Garam masala – ½
tsp

Olive oil – 2 tsp

Salt and pepper

Heat the oil in
a skillet and sauté the yellow bell peppers, green chillies, ginger and garlic
on a high flame for about a minute. Add the rice, noodles, salt and spices and mix well. Lower
heat and cook for a couple of minutes till the flavors blend, stirring all the
while. Sprinkle cracked pepper and serve hot.

Serving
suggestions

·With Chips/ Papad/Yogurt

Tips

·You can use any color bell pepper to
make the dish more colorful.

·The ratio of rice to noodles doesn’t
really matter too much when you are using leftovers!

Necessity is the mother of invention, Gauri and you've done well in that area :) Tossing in all those veggies and condiments must've have kicked the dish into full gear! hugs, priya Btw, saw you guest post at Priya's blog (school started yesterday so trying to catch up on the commenting bit) Love that sandwich!

Rice and Maggie Noodles really an unusual combination. This recipe has really fascinated me to try it out at least once. Combination sounds odd but you never know may be the dish actually tastes good :)